for 30 pieces

Dough

90 g	pistachios, finely chopped
220 g	white flour
80 g	icing sugar
1 tsp	ginger powder
1 pinch	salt
170 g	butter, cut into pieces, cold
1	fresh egg white

To decorate

1 bag

white cake icing (approx. 125 g)

How it's done

Dough

In a bowl, mix 60 g of the pistachios with the flour, icing sugar, ground ginger and salt. Set aside the remainder of the pistachios. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg white, mix quickly to form a dough. Cover and chill for approx. 30 mins.

To shape

Roll out the dough into a square approx. 4 mm thick between two sheets of baking paper, cut into diamonds measuring approx. 4 cm, place on a baking tray lined with baking paper.

To bake

Approx. 12 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

To decorate

Melt the cake icing in a bain-marie, pour into a small bowl. Dip the biscuits half way into the icing, sprinkle with the reserved pistachios, leave to dry.

Show complete recipe